The Best Sourdough Discard Monkey Bread: Fast and Easy
Skip the waste and bake something delicious with this sweet and sticky sourdough discard monkey bread! With a gooey cinnamon-sugar glaze and soft, pull-apart dough, this easy recipe is the perfect way to use up extra sourdough starter, no long fermentation required. It’s a cozy, crowd-pleasing treat made with simple pantry staples and ready in under an hour.
½cupsourdough starter - active sourdough starter or you can use discard.
1cupmilk- warm
⅓cup water- warm
1stickunsalted butter- room temperature
¼cupgranulated sugar - I prefer using cane sugar.
1tbspinstant yeast - It HAS to be instant or rapid rise yeast! Dry active yeast will not rise fast enough to work for this recipe.
Cinnamon Sugar Mixture
¾cupgranulated sugar - I prefer using cane sugar.
1tbspcinnamon
Butter and Brown Sugar Glaze
1cupbrown sugar
½cup butter (1 stick)
Instructions
Make the Dough:
Warm the milk in a small saucepan until just warm (not hot).
In a stand mixer, add all dough ingredients. Mix on low for 1 minute, then medium speed for 3–5 minutes or until a smooth dough forms.
Turn the dough onto a non-floured surface (like a marble board) and roll into a rectangle, about ¼ inch thick.
Cut into 1x1-inch squares using a pizza cutter.
Coat with Cinnamon Sugar:
In a large ziplock bag, mix the sugar and cinnamon.
Add dough pieces in batches (10–15 at a time), shake to coat, and layer into a greased Bundt pan.
Make the Glaze & Bake:
In a small saucepan, melt butter and brown sugar over low heat, whisking occasionally.
Pour the glaze evenly over the dough pieces in the Bundt pan.
Bake at 350°F for 40 minutes, or until golden brown.
Cool for 10 minutes, then invert onto a serving plate.
Notes
Storage Tips
Room temp: Store in an airtight container for up to 2–3 days.
Fridge: Keeps well for 4–5 days. Reheat gently before serving.
Freezer: Wrap tightly in foil and freeze up to 2 months. Thaw and warm in the oven to revive the gooey texture.
Troubleshooting & Tips for the Best Sourdough Discard Monkey Bread
Tips for Success
Use instant yeast only – This recipe was designed for quick rising, so make sure you're using instant or rapid rise yeast. Active dry yeast won't rise fast enough.
Don’t overheat the milk – If it’s too hot, it can kill the yeast. Aim for warm to the touch — about 100–110°F.
Roll the dough evenly – Try to keep your dough pieces roughly the same size (about 1x1 inch) so they bake uniformly and don’t end up doughy in the center.
Use fresh discard – Discard from the last 1–3 days has the best flavor. Old discard can be overly sour and affect the final taste.
Grease your Bundt pan well – This bread is sticky and gooey by nature. A thorough greasing (or even a butter + sugar coating) helps ensure it releases cleanly.
Troubleshooting Common Issues
My monkey bread didn’t rise — what went wrong?
Check that you used instant yeast, not active dry.
Make sure your yeast isn’t expired.
Avoid hot liquid — if the milk is too warm, it can kill the yeast.
Did you knead the dough long enough? Proper kneading develops the structure needed to rise.
The center is underbaked but the outside is brown.
Your oven may run hot. Try lowering the temp to 325°F and baking for a few extra minutes.
Cover loosely with foil halfway through baking to prevent over-browning while the inside finishes.
Let the bread rest in the pan for 10 minutes after baking — it keeps cooking slightly as it sits.
The bread stuck to the pan — help!
Be generous when greasing the Bundt pan, especially in the grooves.
Try butter + a dusting of sugar for an extra layer of nonstick protection (and a nice crunch!).
If it still sticks, let it cool longer and then gently run a thin knife around the edges before flipping.